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Prep Time: 4 Minutes Cook Time: 8 Minutes |
Ready In: 12 Minutes Servings: 4 |
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My wife didn't like shrimp until we made this recipe. Now she loves it, and especially when we make it like this. Ingredients:
24 medium shrimp, peeled, deveined |
4 garlic cloves, pressed |
3 whole chiles de arbol |
2 tablespoons butter |
1 tablespoon olive oil |
1 tablespoon fresh cilantro, finely chopped (optional) |
1/2 glass white wine |
1/2 lemon, juice and zest of |
Directions:
1. Melt the butter in a skillet over medium high heat, with the olive oil.
2. Add garlic and the de arbol peppers (you can use any dried spicy pepper, like thai, bird's eye, pequin, etc - ).
3. If you like it milder, do not break open the chiles, if you like it hot, break 'em up, I do!
4. Before the garlic starts to brown, add the shrimp and cook until no longer pink, about 3-5 minutes.
5. Add the wine and reduce it for about 3 minutes or until the shrimp are cooked.
6. Add the lemon zest and juice, and add the cilantro, stir, and serve immediately.
7. You can serve it with fettucini pasta, or on a bed of rucola, for example.
8. Sometimes we just make a salad with it and use french bread to mop up the goodness.
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